Smoked Pork Chops With Corn And Okra Food

EASY SMOKED PORK CHOPS

Easy Smoked Pork Chops image

Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.

Provided by Bibi

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 (1/2 inch thick) bone-in pork chops
4 teaspoons extra-virgin olive oil, divided
4 teaspoons dry rub seasoning blend, divided
1 sheet aluminum foil

Steps:

Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
Remove from the smoker and let rest, tented with foil, for 10 minutes.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 1 g, Cholesterol 40.6 mg, Fat 9.8 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 495.1 mg

BUTTERMILK PORK CHOPS WITH CORN RELISH

Buttermilk Pork Chops with Corn Relish image

If you're seeking a super-juicy pork chop recipe for the grill, look no further. Tender chops are bathed in a zesty, flavorful buttermilk brine infused with garlic, herbs and spices. Buttermilk tenderizes the pork and keeps it moist on the grill. A simple corn relish adds a summery flourish.

Provided by Food Network Kitchen

Categories main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups buttermilk
3 tablespoons packed light brown sugar
4 tablespoons extra-virgin olive oil
Kosher salt
6 cloves garlic, smashed
6 bay leaves
2 teaspoons hot sauce
12 black peppercorns
1 lemon
6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total; see Cook's Note)
Vegetable oil, for brushing
6 ears of corn, husked
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives

Steps:

Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.

MAPLE-GLAZED PORK CHOPS WITH ROASTED CORN RELISH

Maple-Glazed Pork Chops With Roasted Corn Relish image

This is a great summer dish. The recipe calls for smoked pork chops which are pretty much already cooked and so you are just heating them through. Make the corn relish first as it can be served warm or at room temperature. Quick, easy, and tasty!

Provided by Slatts

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 slices bacon
4 ears sweet corn, shucked and cut off ears
1 small red onion, chopped
1 red bell pepper, chopped
1 tablespoon balsamic vinegar
6 tablespoons maple syrup
2 tablespoons balsamic vinegar
4 smoked pork chops, thick-sliced

Steps:

For corn relish.
Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
Crumble the bacon on top and add the balsamic vinegar. Mix together.
Salt and pepper to taste. Add more balsamic if you like the tang!
For pork chops.
Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan. Simmer for about 5 minutes or until the mixture coats the back of a spoon. Add freshly ground pepper to taste.
Preheat and oil grill. Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze. It should only take about 3 to 4 minutes per side to heat through.

Nutrition Facts : Calories 228, Fat 5.7, SaturatedFat 1.7, Cholesterol 6.8, Sodium 105, Carbohydrate 42.8, Fiber 3.4, Sugar 24.8, Protein 4.6